Golden Cauliflower Au Gratin
Tender cauliflower florets are enveloped in a rich, homemade cheddar cheese sauce and baked until bubbly. A crunchy, buttery breadcrumb topping provides a perfect textural contrast to this comforting and classic side dish.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 400 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Gratin
- 1 pcscauliflower, about 1kg, cut into bite-sized florets
- 40 gyellow onion, finely chopped
- 60 gunsalted butter, cubed
- 30 gall-purpose flour
- 120 mlwater
- 225 gcheddar cheese, shredded
- 3 pcsegg, lightly beaten
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Topping
- 60 gpanko breadcrumbs
- 2 tbspfresh parsley, chopped
- 30 gunsalted butter, melted
Equipment
saucepan · large pot · large bowl · colander · cutting board · knife · whisk · oven · small bowl · casserole dish
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 1.5-quart casserole dish.
About 2 min
Cook’s note: Greasing the dish prevents the gratin from sticking and makes cleanup easier.
- 2
Bring a large pot of salted water to a rolling boil.
About 5 min
- 3
Add the cauliflower florets to the boiling water and blanch for 3-4 minutes until they are crisp-tender.
About 4 min
Cook’s note: Do not overcook the cauliflower, as it will continue to cook in the oven.
- 4
Drain the cauliflower thoroughly in a colander and set aside.
About 1 min
Cook’s note: Ensure the cauliflower is very well-drained to avoid a watery sauce.
- 5
In a medium saucepan over medium heat, melt the butter intended for the gratin.
About 2 min
- 6
Add the chopped onion and sauté for about 5 minutes until softened and translucent.
About 5 min
- 7
Stir in the all-purpose flour and cook for one minute, stirring constantly, to form a roux.
About 1 min
Cook’s note: Cooking the flour removes its raw taste.
- 8
Gradually whisk in the water until the sauce is completely smooth.
About 2 min
Cook’s note: Pouring the liquid in slowly while whisking prevents lumps from forming.
- 9
Bring the sauce to a simmer and let it cook for 2-3 minutes, stirring occasionally, until it has thickened.
About 3 min
- 10
Remove the saucepan from the heat and stir in the shredded cheddar cheese until it is fully melted and incorporated.
About 2 min
Cook’s note: Melting the cheese off the heat prevents it from becoming grainy.
- 11
Season the cheese sauce with salt and black pepper to your taste.
- 12
To temper the eggs, slowly pour a small amount of the hot cheese sauce into the bowl with the beaten eggs while whisking vigorously.
About 1 min
Cook’s note: This step gently raises the temperature of the eggs so they don't scramble when added to the hot sauce.
- 13
Pour the tempered egg mixture back into the saucepan with the rest of the cheese sauce, and stir to combine.
About 1 min
- 14
Add the blanched cauliflower to the sauce and gently fold everything together until the florets are evenly coated.
About 1 min
- 15
Transfer the cauliflower mixture to your prepared casserole dish and spread it in an even layer.
About 1 min
- 16
In a small bowl, combine the panko breadcrumbs, chopped parsley, and melted butter for the topping.
About 1 min
- 17
Sprinkle the breadcrumb topping evenly over the cauliflower in the dish.
About 1 min
- 18
Bake for 30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
About 30 min
- 19
Remove from the oven and let the gratin rest for 5 minutes before serving.
About 5 min
Cook’s note: Resting allows the sauce to set slightly, making it easier to serve.
Per serving
Nutrition
- Calories
- 399.9kcal
- Protein
- 17.9g
- Carbs
- 21.1g
- Fat
- 28.4g
- Fibre
- 4.2g
- Sugar
- 4.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in a 175°C (350°F) oven until warmed through, about 15-20 minutes.
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